Calories
275.6 kcal
Protein
53.8 g
Fat
68.9 g
Carbohydrates
21.2 g
Wash, pill and dice the onion and garlic into small pieces with a knife. Don't use a garlic press, the garlic must be crushed.
Heat up a saucepan greased with olive oil. Add diced onion and garlic. Salt a little and saute the onion until soft. Add some pinches of chili, paprika, chipotle, cumin, ground black pepper and oregano. Fry over medium heat for 1 more minute.
Pour in the broth or water and bring to a boil over high heat.(You can cook it in advance from meat or buy a ready-made pressed cube for broth in the store, add to the minced meat and cover 2/3 of pan with cold water). Add the beans (cooked or canned with no liquid) and mashed tomatoes. Stir and let it boil again.
Add the raw chicken fillet into the soup. Reduce the heat and simmer until the chicken is tender for approximately 20-25 minutes.
Remove the chicken, place it on a cutting board, and cut it into small pieces. Then put the chicken back into the taco soup again.
Wash and cut the green onions into thin rings. Grate the hard cheese (you can choose any cheese you like). Cook for another 10-20 minutes over medium heat.
When the onion became soft, your soup is ready. Divide the soup into bowls and decorate it with parsley or grated cheese and serve.
If the chicken taco soup is too spicy, you can top it off with sour cream.
Taste and adjust the flavor with seasonings before serving. If the soup is too thick for your taste, add vegetable broth to thin it out. If it is too thin, simmer it a little longer with the lid off.
Bon Appetit!
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